If you’ve ever experienced dessert withdrawals after dining at Hotel Casa del Mar, you’re not alone. Chocolate daydreams and gelato fantasies are perfectly natural responses to tasting one of Chef Alberico Nunziata’s delicacies.
But here’s a thought: what if you could enjoy the deliciousness of Catch and Terrazza anytime, anywhere?
Prepare to be amazed, foodies. Below is your very own brownie recipe from Chef Alberico’s exclusive cookbook. Enjoy!
5-Nut Brownies
Ingredients
175gr Butter
20gr Unsweetened Cocoa Powder
200gr Chocolate
20gr Hazelnuts
2 Eggs
10gr Almonds
100gr Flour
10gr Pistachio
200gr Browne Sugar
10gr Walnuts
5gr Yeast
10gr Macadamia Nuts
Need assistance converting from Metric to U.S. Standard? Here’s a Simple Converter to change grams to ounces.
Method:
1. Chop the chocolate into large pieces. Melt the butter until liquefied and add the chopped chocolate.
2. Add the cocoa powder and mix. Then turn off the heat and let cool. Meanwhile in a separate container, whisk the eggs with the sugar to obtain a fluffy consistency.
3. Pour in the chocolate/butter mixture and mix again.
4. Combine the baking powder and flour and mix together. Now add the resulting powder into the chocolate/butter mix, one tablespoon at a time.
5. Coarsely chop all the 5 nuts and add them into the complete chocolate mixture. Remember to keep some nuts for decoration.
6. Pour the mixture evenly into a 14’’ rectangular brownie pan that is lined with parchment paper.
7. Bake in oven at 350 degrees for 35 minutes.
8. Once baked, let the dough rest for 10 minutes before you take it out from the mold.
9. After dividing the brownies evenly, pile 3 pieces on a plate, decorate with nuts, and serve with vanilla ice cream.
